Description
Plant-based bowl with quinoa, baked kale, and crispy chickpeas in a delicious oil-free tahini dressing with pomegranate and pumpkin seeds.
Ingredients
Garlicky Chickpeas
- 1 15-oz. can chickpeas, drained and rinsed
- 1 tsp avocado oil
- 1/4 tsp garlic powder
- Himalayan sea salt
- Black pepper
Kale Bowl
- 1 1/2 cups cooked toasted quinoa
- 1 bundle purple kale, washed and torn into large shreds
- drizzle of avocado oil
- Himalayan sea salt, to taste
- Black pepper, to taste
Garlic Tahini Dressing
- 1/4 cup runny tahini
- 2 TBSP filtered water + more as needed to reach desired consistency
- 1/4 cup lemon juice
- 1 tsp maple syrup (optional, I left out)
- 1/4 tsp garlic powder
- Himalayan sea salt, to taste
- black pepper, to taste
For Serving
- 2 TBSP pomegranate seeds
- 2 TBSP pepitas
Instructions
- Preheat oven to 400°F and line a baking pan with parchment paper.
- Drain and rinse chickpeas then pat them dry with a towel. Place the dried chickpeas on the parchment paper and drizzle with avocado oil. Season with garlic powder, Himalayan sea salt, and black pepper.
- Bake for 20-25 minutes, until slightly cracked and crispy. In the last 5 minutes, push chickpeas over and add kale massaged with a little avocado oil, Himalayan sea salt, and black paper, and bake for remaining time.
- If you haven’t already cooked your quinoa, do so now while your chickpeas are baking according to package instructions.
- To make the garlic tahini dressing, add ingredients tahini – black pepper and blend until smooth, adding more water or lemon juice as needed to reach desired consistency.
- To assemble the bowls, divide quinoa, and baked chickpeas and kale amongst them and top with garlic tahini dressing. Garnish with pepitas and pomegranate seeds.
- Store leftovers separately n the fridge for 3-5 days and reheat before serving.
Notes
Recipe adapted from Minimalist Baker Quinoa
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree, Powder Bowl, Buddha Bowl
- Method: Stovetop, Oven
- Cuisine: Vegan, Gluten-Free